Pistachio and Panko Encrusted Chicken Boneless Breast of Chicken encrusted in Pistachios and Panko, Sauteed and topped with a Creole Mustard Cream Sauce and served with Young Green Beans and Horseradish Mashed Potatoes	14.00
Scallops Sicilian Sea Scallops lightly Breaded and simmered in a Garlic Walnut Infused Sherry Butter Sauce. Served with Horseradish Mashed Potatoes, Wilted Baby Spinach and Hollandaise Sauce	22.00
Trout Chris Sauteed Fresh Rainbow Trout topped with a Horseradish Buerre Blanc, Fried Capers, Demi-Croutons and served with a Parmesan Roasted Tomato and Twice Baked Mashed Potatoes	18.00
Salmon Luis Charcoal Grilled Salmon Filet Seared with a Dill Creme Fraiche, Roma Tomato-Pesto-Balsamic reduction and topped with a Smoked Corn Cuccumber Relish served with Horseradish Mashed Potatoes	24.00
Veal Panee Provimi Veal sauteed with Baby Mushrooms, Pancetta Bacon and Wilted Baby Spinach in a Veal Glace drizzled with Sauce Hollandaise and Served with Twice Baked Mashed Potatoes	21.00
French Quarter Filet Mignon Creole Blackened and Charcoal Grilled Filet Mignon accompanied with a House Made Worcestershire Buerre Blanc, Mushroom Duxelle, Sauteed Artichokes and Twice Baked Mashed Potatoes	23.00
Ostrich Rossini Char Grilled Ostrich Fan-Filet topped with a Black Truffle and Fois Gras Terrine, Cabernet Veal Glace Reduction and served with Sauteed Spinach and Horseradish Mashed Potatoes	24.00
Maker's Mark "Prime" Bone-In Ribeye 16 Ounces of "Prime" Bone-In Center Cut Ribeye Seasoned, Charcoal Broiled and served with a Carmelized Vidalia Onion and Maker's Mark Veal Glace. Served with a fire Roasted Red Pepper, Horseradish Mashed Potatoes and Baby Asparagus	28.00
Chilean Sea Bass Center-Cut Chilean Sea Bass Pan Seared and Braised with Zucchini, Squash, Tomatoes, Onions, Carrots and Pernod Reduction. Served with Horseradish Mashed Potatoes	26.00
Walnut Encrusted Grouper Broiled grouper with Walnuts and topped with a Creole mustard peppercorn cream sauce. Served with Horseradish Mashed Potatoes and Braised romaine with a Tobasco vinaigrette.	24.00
Poulet Frangelico Boneless Breast of Chicken sauteed with Shallots, Mushrooms, Scallions, and Flambeed with Frangelico Liquor, and simmered in a Cream and Veal Glace, accompanied with Haricot Verts and Horseradish Mashed Potatoes	17.00